5 Star Salad Recipes

BEST SALAD RECIPES: EASY GREEK SALAD

Steps:

• In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
• On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

GREEK SALAD, THE BEST!

Steps:

• Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
• Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

5 STAR BALSAMIC STRAWBERRY SALAD DRESSING

Steps:

• Boil balsamic and red wine vinegar and strawberries.
• Reduce by 3/4 (to 1/2 cup).
• Add sugar, diced onion and parsley.
• Simmer 10-15 minutes and cool.
• When cooled, gradually whisk in the oil.

FIVE STAR HOUSE SALAD DRESSING

Steps:

• Combine all ingredients and mix well with wisk.
• Refrigerate 1 hour before use.

CAESAR SALAD SUPREME

Steps:

• Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
• Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
• Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

QUICK FIVE-GRAIN SALAD

Steps:

• Preheat oven to 425 degrees. Cook grains; mix them in a large serving bowl.
• Cover onions with hot water, and soak for 2 minutes. Peel and halve onions. Place on a rimmed baking sheet, and toss with 1 teaspoon oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast until caramelized, about 20 minutes. Pour cider over onions, and roast until liquid reduces by half, about 5 minutes. Let cool slightly.
• Gently toss grains with onions, vinegar, feta, parsley, lemon zest, and the remaining oil, salt, and pepper. Stir in apple, and serve immediately.